One thing I absolutely love is a good hearty pasta bake and I’m always looking for new ones to try so if you have any recommendations please send them my way. I love tuna and I love making tuna pasta but typically that involves using syns for mayonnaise so I was looking to make a pasta bake with tuna that didn’t involve syns and voila, this pasta bake does just the trick. Plus, it’s really yummy too.
If you are following Slimming World, it’s syn free if you are using the cheese as a healthy extra which I always do. It’s simple to put together but it tastes absolutely amazing.
Pasta (70g per person)
2 tins of tuna (in brine)
1 onion, chopped
1 clove of garlic or sprinkling of garlic salt
2 peppers, chopped
Handful of mushrooms
1 can of chopped tomatoes
200ml of vegetable stock
Good splash of Worcestershire sauce
40g of reduced fat cheddar per portion. 40g is healthy extra
salt and black pepper
First of all you will need to pre-Heat your oven to 200 degrees.
Then, in a pan fry off your onion and garlic in a pan with Frylight and then add the remaining vegetables, tinned tomatoes and stock and let it all reduce down for 10 minutes or so.
Meanwhile, cook your pasta until nice and soft.
One your sauce has simmered and reduced down add your salt, pepper and a large splash of Worcestershire Sauce
Add your cooked pasta to the sauce and then your drained tuna and mix well.
Finally once mixed, pour into an oven proof dish, add your cheese on top and place in the oven for 15 – 20 minutes until golden brown.